Gujarati vanva or fafda is the most popular traditional Gujarati snack made during Diwali. It is a crispy, crunchy snack made with gram flour (besan), urad dal flour, and common spices. It is easy to make and store in an airtight container for up to a week after frying.
I will share the perfect ingredient ratio and a few no-fail tips help you to make perfect crispy vanva or fafda on the first attempt. So this festival season do try this!
- Firstly, to make vanva (fafda), I used a combination of gram flour (besan) and urad dal flour. In 1 kg fafda flour the proportion of gram flour is 800 gram and 200-gram urad dal flour. urad dal flour is easily available in Indian grocery stores.
- Vanva (fafda) dough should be tight and stiff. Do not knead soft dough, I recommend adding water in batches while kneading so as to keep it under control.
- Also beat vanva (fafda) dough until it becomes smooth, pliable, and lighter in color. This process will help to make crispy and soft vanva (fafda).
- Lastly, add vanva (fafda) on high flame for frying, and then lower the flame to make it crispy. Once deep fried, cool down store them in an airtight container for a longer shelf life.
Gujarati vanva | fafda recipe | diwali special fafda recipe
- 120 grm or 1 tightly pack gram flour besan
- 30 grm or ¼ cup urad dal flour
- Salt to taste
- ¼ tsp turmeric powder
- ¼ tsp hing
- 1 tsp ajwain carom seeds
- 1 tsp crushed black pepper
- 1 tbsp oil
- ¼ cup or 50 ml water as required
- ½ tsp ghee
- 1/8 tsp or pinch of baking soda
- Oil for deep frying
- In a bowl sieve besan and urad dal flour. Then add salt, turmeric powder, hing, ajwain, black pepper powder, and oil. Mix well.
- Now in a pan, add water and ghee. Switch off the gas and add 1/8 or a pinch of baking soda to it.
- Add water mixture gradually into flour and knead stiff dough.
- On a kitchen platform or plastic sheet, apply some oil on it. Place dough on it and make it smooth with a rolling pin or pestle for 7-8 min till it becomes pliable and the color turns a little lighter. You can alternatively knead it with your hands.
- Starch the dough and make a log from it. cut it into equal parts.
- Take a lemon size ball and using some rice flour roll it thinner than chapati.
- Heat oil for frying and add vanva (fafda) on high flame, then lower the flame and fry mathiya till it becomes crispy. It takes 1-2 minutes.
- Remove on the wire rack and fry all vanva (mathiya) in the same way.
- Serve or fried vanva (fafda), cool down store them in an airtight container for longer shelf life.
- knead the very tight and stiff dough for vanva (fafda)
- beat vanva (fafda) dough until it becomes smooth, pliable, and lighter in color.
- roll vanva (fafda) dough into very thin roti.
- for frying, add vanva (mathiya) on a high flame and lower the flame to make it crispy.